Use a large-sized ring mold or another container that will hold 12 cups of liquid.Â No oil is required for the ring mold or container.

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First Layer:

1 envelope plain, unflavored gelatin

6 T. cool tap water

1/2 cup granulated sugar

Âľ cup boiling water

1 (15-oz.) can mandarin oranges, drained

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Second Layer:

2 envelopes plain, unflavored gelatin

1 (3-oz.) pkg. cranberry gelatin (Jell-O)

1 (3-oz.) pkg. raspberry gelatin (Jell-O)

2 cups boiling water

2 (16-oz.) cans whole berry cranberry sauce

1 (8-oz.) can crushed pineapple in own juice (do not drain)

Âľ cup pecans, chopped

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To Make First Layer:

In a bowl, empty the contents of the plain, unflavored gelatin envelope and pour the COOL water over the gelatin.Â After the gelatin has absorbed the water and is soft, then stir in the sugar.Â Boil more water than called for in the recipe. Â After the water is boiling, measure the Âľ cup of boiling water and add to the gelatin/sugar mixture.Â Immediately stir vigorously to dissolve the gelatin and sugar completely.

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Pour the mixture into a large 12-cup ring mold and refrigerate until fully set.

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When the first layer is set, place the drained mandarin orange sections in a nice design on top of the already set clear-colored gelatin. Â Refrigerate the ring mold again for the mandarin oranges to slightly wed with the gelatin in order to hold their design placing when the second layer is added to the ring mold.

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To Make Second Layer:

In a large bowl, add the contents of both of the envelopes of the plain, unflavored gelatin, and the envelopes of both the cranberry and the raspberry gelatins.Â Â Boil more water than called for in the recipe.Â After the water is boiling, measure the 2 cups of boiling water and pour over the dry gelatins.Â Vigorously stir until all of the gelatins are completely dissolved.Â While the water and gelatin mixture is still hot, stir in the cranberry sauce.Â Cut the jellied roll with a knife to help it dissolve faster: then add the pineapple with the juice and the pecans.Â Mix well to blend.Â Allow the mixture to cool on the counter-top; do not refrigerate.Â When the mixture is cool, gently pour it over the first layer, taking care to keep the mandarin oranges in place. Â Refrigerate until firmly set.

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Serves: 12 to 18.

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To unmold:

1. Have a plate or platter larger than the entire ring mold handy to use for the unmolded salad.

2. During the unmolding process, do not allow any hot water to flow into the salad.

3.Â Fill a container or a clean, stopped-up sink with hot water that is deeper than the ring mold.

4. Hold the ring mold; then submerge the bottom in the hot water almost up to the top ring of the mold.

5.Â Watch carefully and just as soon as the outside edge of the salad has slightly melted away from the ring mold, remove the ring mold from the water.

6. Quickly, invert the serving platter over the top of the ring mold.Â Tightly hold the platter to the ring mold and invert the platter and ring mold as one piece.Â The salad will drop from the mold onto the platter.

My Books

THE MAGNOLIA COLLECTION COOKBOOK

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weaves a tapestry of recipes for gracious entertaining. Â Original dishes intertwine with bits of art, â€śold masterâ€ť recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions â€“ all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

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presents an intriguing blend of the authorâ€™s original recipes with those of the famous Priesterâ€™s Pecan Company â€“ offering an around-the-world sampling of superb cuisine.